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Cut into 8 equal parts and roll into golfballs. Heat a large skillet over medium-high heat. Lightly flatten a masa ball using a tortilla press until it is twice as thick as a tortilla. Put the gordita in the skillet and let it cook for about half a minute. Flip it over and let that side cook for another 30 seconds.

Gordita Supreme A Tasty Twist at Taco Bell Wazzup Pilipinas News and

Instructions. Place the trimmed pita bread in an air fryer basket and top with shredded cheese to completely cover. Cook at 350°f for 4-6 minutes until cheese is completely melted and gooey. Remove and place the crunch shell on the cheesy pita closing the shell inside the pita taco. Add your meat, and lettuce and sprinkle with cheese.

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What is a Gordita? Gorditas are classic Mexican street food, and traditionally, are dough pockets or wraps stuffed with savory fillings. This recipe is a bit different: it takes some inspiration from a popular fast food joint known for wrapping tacos in a flour tortilla, with a cheesy layer in between. More Crave-Worthy Recipes to Try

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Step One: Make the cheese sauce. Add all the ingredients to a medium saucepan and warm over low-medium heat, whisking frequently until melted and smooth. Set aside. Step Two: Make the spicy taco ranch. Whisk all the ingredients together in a medium bowl until combined. Step Three: Cook the ground beef.

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How to Make a Cheesy Gordita Crunch. 1. In a large pan, combine your ground beef, cumin, minced onion, garlic powder, and salt. 2. Cook until no longer pink. Drain the excess grease and set aside. 3. Line a baking sheet with the flour tortillas and top them with about half of the Colby jack cheese. Broil the flour tortillas until the cheese is.

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Step 1 - Make the dough. Stir the masa harina, water, and salt in a large bowl, kneading with your hands until a soft, pliable dough forms. Divide the dough into 8 balls. Step 2 - Form the gorditas. Place a dough ball between two sheets of plastic, then use something heavy to gently press the dough into a flat disk.

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Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 2-3 minutes. Meanwhile, sprinkle 1/4 cup cheese over 1 side of each tortilla. Place on a microwave-safe plate; heat, uncovered, on high for 15-20 seconds or until cheese is melted.

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When the gorditas are cold they are much less pliable and more brittle. If you microwave your gordita shells for 15 - 20 seconds before stuffing them they will be much more malleable and easy to fill. Wrap your gorditas in a damp paper towel to reheat them if they are dry. The refrigerator is a drying environment.

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Use the oven instead. Arrange the flour tortillas on a large sheet pan. Top each tortilla with 1/4 cup of cheese, then transfer the tray to a preheated 400°F oven. Bake for 3-4 minutes until the cheese starts to melt; remove the tray, and immediately wrap each cheesy tortilla around a taco shell. Return to the oven for another 1-2 minutes.

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Instructions. In a medium size bowl mix the corn-flour and salt. Slowly add the water and knead to form a uniform mixture. If the dough feels dry, add more water, little by little, spoon by spoon, until the dough is soft and manageable, like play dough. It doesn't have to be sticky.

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In a medium size mixing bowl combine the masa harina, salt and baking powder. Stir to combine. Add the lard and stir together with a fork until coarse meal texture. Pour in one cup of water and stir together. Add more water slowly as needed until dough forms a smooth ball that no longer sticks to your hands.

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Cook, breaking up the meat as it cooks until it is browned, about 5 minutes. Add the chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the meat, about 10 minutes.

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Instructions. Preheat your oven to 350 degrees. Lay out your egg life tortillas on parchment paper and divide the cheese amongst all tortillas. Lay down your hard shell taco on each egglife wrap and bake in oven for 10-15 minutes until cheese is bubbly. Remove and fold other side of egg life wrap on to the hardshell taco.

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Continue adding warm water, 2 tablespoons at a time, until the dough is smooth and clay-like but not sticky (up to ½ cup of water). Allow the masa to rest for at least 30 minutes. Step. 2 In a large saute pan, heat the remaining 1 tablespoon of oil over medium heat. Add ½ of the onion and the remaining ½ teaspoon salt.

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How to make Gorditas. Step 1: Mix together masa harina, water, and salt to create a dough. Roll the dough into 16 little balls. At this point, heat a large skillet, griddle, or comal over medium-high heat. Step 2: Lightly flatten a masa ball in between two sheets of plastic wrap using a tortilla press (this is the one I have) or a flat plan.